So, you’re craving something cheesy, creamy, and downright soul-hugging but don’t feel like pulling an all-nighter in the kitchen? Same. That’s why these Chicken Avocado Enchiladas exist—because sometimes you just want food that’s both easy and fancy enough to impress your taste buds (or your judgy cousin who thinks she’s a “foodie”). Spoiler: you’re about to meet your new weeknight dinner obsession.
Why This Recipe is Awesome
- First of all, it’s idiot-proof. Seriously, even if you burn toast on daily, you can pull this off.
- The creamy avocado mixed with juicy chicken? Straight-up flavor explosion.
- You get all the cheesy comfort of enchiladas without needing to call your therapist afterward.
- It’s customizable—spice it up, tone it down, add extra toppings. This dish won’t fight you on creativity.
- And the best part? You can whip it up in under an hour. No marathon cooking session required.
Ingredients You’ll Need for Chicken Avocado Enchiladas
Grab your shopping list, friend. Here’s what you’ll need (plus some snarky notes to help you out):
- 2 cups cooked chicken, shredded (rotisserie chicken = shortcut of champions)
- 2 ripe avocados, mashed (don’t you dare bring me unripe, rock-hard ones)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or “whatever’s in your fridge”)
- 1 cup sour cream (or Greek yogurt if you’re trying to trick yourself into being “healthy”)
- 1 can enchilada sauce (red or green—choose your fighter)
- 1 small onion, finely diced
- 2 cloves garlic, minced (or 3 if you’re in a vampire-unfriendly mood)
- 8 flour tortillas (corn works too, if you like them more “authentic”)
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish and Instagram aesthetics)
- Lime wedges (optional, but they make you feel fancy)
Step-by-Step Instructions
- Preheat the oven. 350°F (175°C). Yes, you actually need to do this step. Don’t be that person who sticks food in a cold oven.
- Cook the filling. Heat olive oil in a pan, sauté onions and garlic until fragrant. Toss in shredded chicken and a few spoonfuls of enchilada sauce. Mix well. Boom—filling done.
- Mash the avocados. In a bowl, mash those avocados like you’re stress-relieving. Add sour cream, half the cheese, and a squeeze of lime. Stir until creamy.
- Assemble tortillas. Spoon some chicken mixture in the middle, top with avocado mix, roll it up tight like a burrito, and place seam-side down in a greased baking dish.
- Smother and sprinkle. Pour the rest of the enchilada sauce all over those beauties, then cover with the remaining cheese. Don’t hold back—this is not the time to “go light.”
- Bake. Pop it in the oven for 20–25 minutes until cheese is bubbly and slightly golden.
- Garnish and serve. Sprinkle cilantro, squeeze lime juice, maybe add some jalapeños if you’re spicy like that. Then dig in before someone else gets to them.
Common Mistakes to Avoid
- Skipping the preheat. I already warned you. Cold oven = sad enchiladas.
- Overstuffing tortillas. Yeah, I know it’s tempting, but unless you want a shredded mess, go easy.
- Using unripe avocados. Nobody wants chunky, bitter avocado rocks in their creamy filling.
- Going stingy on cheese. This isn’t the time to count calories, Karen.
- Forgetting to grease the dish. Unless you enjoy chiseling baked-on tortillas off the pan.
Alternatives & Substitutions
- Chicken swap: Use ground beef, pulled pork, or even black beans if you want a vegetarian vibe.
- Sauce switch: Not into enchilada sauce? Salsa verde or even a homemade tomato sauce works.
- Cheese choices: Go wild—pepper jack for heat, mozzarella for stretchy drama, or a mix for max fun.
- Tortilla trade: Corn tortillas make it gluten-free (ish), or whole wheat if you’re feeling virtuous.
- Avocado hack: Out of avocados? Use guacamole instead. Boom. Problem solved.
FAQs about Chicken Avocado Enchiladas
Can I make these ahead of time?
Yes! Assemble them, cover with foil, and refrigerate. Bake when ready. Pro tip: add sauce right before baking so tortillas don’t get soggy.
Can I freeze enchiladas?
Totally. Just wrap them up tight, freeze, and bake straight from frozen (add 10–15 mins to cook time).
What if I don’t like cilantro?
Then skip it. Or replace it with parsley if you’re one of those people who think cilantro tastes like soap.
Can I use corn tortillas instead of flour?
Yep. They’re more traditional, but they tend to crack, so warm them up first or double-layer for sturdiness.
Do I have to use sour cream?
Nope. Greek yogurt works, or you can skip it if you’re lactose-sensitive. (But honestly, it makes the avocado filling extra creamy, so maybe pop a lactase pill and go for it.)
How spicy is this recipe?
That’s up to you! Mild enchilada sauce = kid-friendly. Add jalapeños, chili flakes, or hot sauce if you like living dangerously.
Can I make this dairy-free?
Sure. Use dairy-free cheese and a cashew-based sour cream. Still delicious, still cheesy vibes.
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Final Thoughts about Chicken Avocado Enchiladas
And there you have it—Chicken Avocado Enchiladas that are equal parts creamy, cheesy, and life-changing. No overcomplicated steps, no fancy chef skills required—just good food that’ll make your stomach and soul happy.
Now go grab that fork, call dibs on the cheesiest piece, and enjoy your new signature dinner dish. And FYI—leftovers taste even better the next day, but only if you hide them from everyone else.
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